With Fall in the air, there is a bounty of squash, pumpkin and apples and because this is the time to make heart warming soups, add this one to your repertoire.

4 medium butternut squash, peeled and seeded

2 yellow or sweet onions

optional 1 apple (firm and tart ) also peeled and cored

4 cups Chicken Broth- try to use homemade

1/4 C to 1/2 C Coconut milk

2T Curry powder (warm in the pan, dry)

Kosher Salt and Fresh ground pepper (to taste- added in stages)

extra virgin olive oil for drizzling on veggies before roasting

1 scallion thinly sliced on the diagonal as garnish

Creme fraiche (or Mascarpone) as garnish

Begin by preheating oven to 400 degrees. Prepare the squash, dicing it into 4-5″ pieces , quarter the onion and optional apple. place on a cookie sheet and drizzle with good olive oil, Salt and Pepper, and roast for about half an hour. Heat up your  chicken broth. Combine all the veggies and drop them into your chicken broth carefully.  Puree veggies and broth with an immersion blender for silky soup, or coarsely  in batches in a food processor. If you don’t have these, you can use a blender, but be very careful not to fill the blender more than half at a time, because hot contents can make the lid pop off and make a mess or worse- burn you!

In a frying pan, gently heat 2T Curry powder to release its flavor and drop it into your soup. Let it combine a few minutes and slowly stir in the coconut milk, 1/4 Cup first and taste it before you add more. ( I think it complements the curry!) Cook it all for ten minutes over a delicate, low heat, add a pinch more of salt and pepper, to your liking. Serve it in individual bowls, and add the garnish of finely sliced scallions (green onions) and a dollop of creme fraiche, (or mascarpone if you want it sweeter.)

That’s It! Make a lot, because everyone will want seconds…and if you want to save some for “next time,” it freezes well. (Without the garnishes of course;)

~Mamma